An afternoon in the kitchen....

....which resulted in some Rasperry and Chocolate Chunk Brownies....


...some lemon cheesecake slice....


....and some coconut ice!

All ridiculously easy! So here goes!!

Raspberry and Chocolate Chunk Brownies
375g dark chocolate melts
180g white chocolate chopped
1/2 cup sour cream
100g milk chocolate chopped
150g frozen raspberries
1.25 cups of plain flour
150g butter
4 eggs whisked
1.5 cups caster sugar

Preheat oven to 160C and grease and line a 23cm cake pan.
Melt the dark chocolate and butter together, stir until mixture is smooth and set aside to cool slightly.
Add the sugar to the chocolate and stir to combine.
Add eggs, flour and sour cream, mixing well.
Add the white and milk chocolate and the raspberries, stirring until just combined.
Pour into pan and bake for 1 hour or until cooked through.

These brownies are so soft and delicious. I had one for brekkie (my bad) today and they were soft and chewy and moist in the middle but they still had that nice solid brownie top, and the rapsberry flavour goes right through them, they are a real winner!

Next we have Coconut Ice

This was really simple and easy.

You just need

2 cups sifted pure icing sugar
1/4 teaspoon cream of tartar
395g can condensed milk
1/2 teaspoon vanilla
3 1/2 cups desiccated coconut
2-3 drops pink food colouring

Line a 20cm slice tin with non-stick baking paper.
Place icing sugar and cream of tartar in a large bowl.
Add condensed milk and vanilla essence and stir until well combined.
Add desiccated coconut and, using your hands, mix until well combined.
Divide the mixture in half and add pink food colouring to one portion. Knead the food colouring through until it is evenly coloured. Press the pink mixture over the base of the pan and smooth the surface with your hand. Top with the remaining white mixture, press down and smooth the surface with your hand. Refrigerate the coconut ice for 2 hours or until firm. Cut into pieces and serve.

Now my OH hates coconut, but my Dad loves coconut ice and I have wanted to make it for him for ages, it really wasn't as hard as I thought - the hardest part was getting the pink and white layers even - so I hope he likes it!

And last, but certainly not least The Lemon Cheesecake Slice

You will need

1 pkt lattice biscuits
1 pkt lemon jelly crystals
300ml thickened cream
500g cream cheese
.25 cup lemon juice
.25 cup caster sugar

Place jelly crystals in a small heat proof bowl. Add 1 cup boiling water and stir until crystals are dissolved. Add lemon juice and place in the fridge for roughly 40 mins or until jelly has the consistency of egg whites.
Line a slice tin with baking paper, try and find one where your biscuits without any gaps. Arrange half of biscuits over base in a single layer.
Using an electric mixer beat cream until soft peaks form. Remove cream from bowl and then beat the cream cheese and sugar together until combined.
Gently fold cream into cream cheese mixture.
Add jelly and stir until combined.
Spread cream cheese mixture over biscuits in pan. Top with remaining biscuits and chill for 3 hours or until set. When it is set, cut into pieces, following the biscuits as a guide.

If your biscuits don't fit evenly into the pan I find it helps to place other objects on the outside of the baking paper just to hold it all together until its set! This is a good one for lunch boxes as well because having the biscuit layer on the top and bottom means it's not so messy to eat!

And there is a caramel and gingernut slice setting in the fridge, but I will write about that tomorrow! A friend and I had a stall at the local market selling clothes today, it's great fun but you have to be up so damn early! I'm all tuckered out I tell ya! So I am off for a nanna nap until tea time! But before I go, here is a picture of what OH created out of his marshmallow mask I told you about the other day - pretty cool huh!



Em xx